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Honey Butter Nut Squash in Coconut is as Golden a Pudding as it is Royal to the Eating.

  • Feb 7
  • 1 min read

Ingredients to the Pudding Topping:

2 1/2 c milk

1 package (5 oz) Instant vanilla pudding

1 package (8 oz) cream cheese

1 container ( oz) Cool Whip (R)



Ingredients to the Pudding.

1/2 c cassava (packaged, from the Pinoy cnr store)

1/2 c butternut squash, cooked and mashed

2 c coconut meat, young, drained of syrup

4 tblsp butter

1 c coconut milk

1/2 c br. sugar

1/2 c honey

2 large eggs, beaten

1/2 tsp vanilla

1/2 tsp salt



Instructions:

  1. Take into a large mixing bowl the butter, coco milk, sugar, honey, beaten eggs, vanilla and salt mix well to homogeneity.

  2. Add cassava, squash and coconut meat and mix with an electric beater until homogeneous.

  3. Place into a a med. rectangular pan lined with wax or parchment paper and fill to even the pan.

  4. Bake in a preheated oven at 190 deg C for 45-60 mins. until golden brown. Use the toothpick rule by stabbing into the mass and make sure it pulls up clean indicating it is cooked.

  5. Meanwhile, place the other mixture for the topping in a bowl and place the ingredients successively and blend in together with a rubber scraper and set aside in the fridge at 5 deg C.

  6. When the maja pudding is done take out and cool to room temperature.

  7. Proceed to top with cooled vanilla pudding and with a rubber scraper even out a second layer on top.

  8. Cover with parchment paper and set again in the fridge at 5 deg C.

  9. When ready to serve slice out 12 servings in squares and serve with tea and biscuits as a fine snack or dessert.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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